Chestnuts On An Open Skillet

in a cast iron skillet: heat up a tablespoonful of coconut oil, add washed and torn mustard greens, garlic, and peeled and roasted chestnuts. separately, steam a head of cauliflower. put it all in a bowl with sliced avocado, a drizzle of olive oil, Bragg’s, nutritional yeast, and asafoetida.

(asafoetida is an herb commonly used in Ayurvedic cooking. it has stimulating properties and is good for digestion)